January 5, 2016

Ruby Watchco’s Cheddar Cheese Biscuits

Recipe: Lynn Crawford and Lora Kirk

Chefs Lynn Crawford and Lora Kirk serve up these flaky bites at their Toronto eatery, Ruby Watchco.


  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 2 1⁄2 tsp baking powder
  • 1 tsp pepper
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 6 tbsp (3⁄4 stick) chilled unsalted butter, cut into 1⁄2″ cubes
  • 1 1⁄4 cups grated extra-sharp cheddar cheese
  • 1 cup cold buttermilk
  • 1 egg, beaten
  • 1 tsp 2% milk


Yield: Makes 12 Biscuits

Prepare Dough

  1. Preheat oven to 400°F. Combine first 6 ingredients in food processor and blend. Add butter and pulse until a fine meal forms. Transfer to large bowl. Mix in cheddar cheese. (This can be prepared up to 4 hours ahead. Cover and chill.)
  2. Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead until combined, about 10 turns.

Form And Bake Biscuits

  1. Pat out dough to 3⁄4″ thickness. Using 3″-diam. round or square cookie cutter, cut out biscuits. Gather scraps, pat out to 3⁄4″ thickness and cut additional biscuits. TIP: When cutting out biscuits, don’t twist the cutter (doing will hinder their rise). Instead, lift each biscuit using an offset spatula.
  2. Transfer biscuits to ungreased cookie sheet. Brush with egg wash (mix beaten egg with milk). Bake until golden brown and firm to touch, about 18 min.

Michael Graydon and Nikole Herriott


House & Home January 2016